August 7th brings another Crazy Cooking Challenge sponsored by Tina from Moms Crazy Cooking. This month brings new rules for the cooking challenge. In the past, we have had to find the recipe that we would use from another blogger, this month we were able to use the recipe from other sources such as cookbooks or one that we have made up ourselves. I was happy about the change in rules because I have a favorite recipe that I found in a Kraft food and family magazine. I have used it for several years and I have to say that is one of the best cheesecakes that I have eaten.
Our daughter Krista is moving to Chicago next weekend so we wanted to get all the family together to have a nice going away dinner for her. When I asked her what she would like for me to make for her dessert she said she wanted caramelized apple cheesecake. So I decided to use this cheesecake for my challenge as well. I looked around the web for a caramelized apple cheesecake and did not find anything close to what she wanted so I decided to make my own, using the Kraft recipe.
Wow, this is really some cheesecake. Krista told me it was amazing and Mike told me it was the best cheesecake that he had ever eaten. Quite some compliments, wouldn’t you say? So I guess I can say that they like this cheesecake. The cheesecake had a hint of cinnamon to complement the caramelized apples and to top it off I made a caramel sauce to drizzle over the caramelized apples.
Caramelized Apple Cheesecake
Cheese Cake (Adapted from The Kraft food and family magazine)
1 1/4 graham cracker crumbs
1//4 cup sugar
6 tablespoons butter, melted
Mix all ingredients together, pat into a 9-inch springform pan. Set aside. Preheat oven to 350 degrees F.
3 packages (8-ounce cream cheese, softened)
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla
2 teaspoons cinnamon
Beat cream cheese and sugar on medium speed until well blended. Add sour cream, vanilla, and cinnamon; mix well. Add eggs, one at a time, beating at low speed after each addition just until blended. Pour into prepared crust.
Set a pan of water on the shelf directly below the cheesecake. Bake 45 to 50 minutes or until the center is almost
set. Turn off the oven and open the oven door and leave the cheesecake in the oven until the oven has cooled completely, remove and set on a wire rack until the cheesecake is cooled. Cover and refrigerate overnight.
Caramelized Apples (Adapted from Epicurious.com)
6 tablespoons apples (3/4 stick) unsalted butter
1/3 cup sugar
About 3 large Granny Smith apples, peeled, cored, and thinly sliced
2/3 cup whipping cream
Melt butter in a large skillet over medium heat; sprinkle sugar over. Stir until the sugar begins to melt, about 1 minute. Add apples.
Sauté until apples are brown and tender and juice form, about 20 minutes. Add cream and simmer until sauce thickens slightly about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.
Just before serving spoon the caramelized apples over the cheesecake.
2/3 cup butter
1/2 cup brown sugar
1 tablespoon light corn syrup
1/4 cup whipping cream
Add all ingredients into a small saucepan and blend together. Over medium heat bring to a boil and boil for 3 minutes.
Pour caramel sauce over servings of cheesecake that have been plated.